Plant-Based, Oil-Free Roasted Spaghetti Squash Bowls with Cherry Tomatoes
This easy recipe for oil-free recipe for roasted spaghetti squash bowls uses cherry tomatoes for simple, delicious flavor. Enjoy for a satisfying, whole foods, plant-based dinner.
Preheat your oven to 425F. Line a baking sheet with parchment paper or a non-stick silpat baking mat.
To roast the spaghetti squash and tomatoes:
Trim the ends of the spaghetti squash and cut in half. Place cut-side-down on the lined baking sheet.
Spread the tomatoes on a separate baking sheet. Rub the garlic and herbs all over the tomatoes. Be sure the tomatoes are in a single layer – this will help them roast evenly.
Place both the squash and tomatoes in the oven. Roast for 1 hour. Toss the tomatoes every 15-20 minutes. When the squash is tender and the tomatoes are golden brown and bursting, remove from the oven. Flip the squash over (cut side up) and let cool slightly.
To assemble your Plant-Based, Oil-Free Roasted Spaghetti Squash Bowls with Cherry Tomatoes:
When the squash is cool enough to handle, use a large fork to pull out the “spaghetti” strands”. Place these bake in the squash shell. Even distribute the roasted tomatoes among the squash shells. Season with salt and pepper. Garnish with fresh basil.
Enjoy!
Notes
Medium
Ready in 75 minutes
Serves: 4
Yield: 4 spaghetti squash bowls